Peanut Butter Oatmeal Coconut Chocolate Chip Bars

Peanut Butter Oatmeal Coconut Chocolate Chip Bars -- A Pinch of Joy
Peanut Butter Oatmeal Coconut Chocolate Chip Bars -- A Pinch of Joy

Peanut Butter Oatmeal Coconut Chocolate Chip Bars. With a long name like that, you should know what to expect. All those yum flavors are contained in one little square of not too sweet goodness! What you don’t expect is the chewiness, the subtle texture, the hint of peanut butter. Top that off with the melty chocolate chips —- mmmmm!

Peanut Butter Oatmeal Coconut Chocolate Chip Bars
 
Author:
Recipe type: Dessert
Ingredients
  • 1 ½ cups oatmeal
  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • ⅓ cup creamy peanut butter
  • ½ cup sugar
  • ¾ cups brown sugar
  • 2 eggs
  • 1 ½ cups semi sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Line 9x13 inch pan with aluminum foil for easy clean up. Spray with cooking spray.
  3. Beat together butter and peanut butter until well mixed.
  4. Add sugars and beat well until light and fluffy, about 3 minutes.
  5. Add eggs, one at a time, beating until each one is well incorporated.
  6. Add flour, baking powder and salt and stir until mixed. Add oatmeal and mix well.
  7. Stir in chocolate chips.
  8. Pat dough into prepared baking pan.
  9. Bake for 25 minutes until golden. Do not overbake.
  10. Let cool in pan for 10-15 minutes, then lift from pan to cooling rack, using the aluminum foil for handles.
  11. Store in airtight container.

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Coffee Cake in a mug with cinnamon oatmeal struesel topping

Coffee Cake in a Mug with cinnamon oatmeal struesel topping -- A Pinch of Joy
Coffee Cake in a Mug with cinnamon oatmeal struesel topping -- A Pinch of Joy

Sometimes just a little sweet will make the day so much better. I try not to have temptation setting around because – well, it’s just too tempting! If a whole cake is in the kitchen, it is “evened out” for breakfast, just a little piece for lunch and a small piece for afternoon tea, then a dinner sized piece in the evening. But we are well disciplined and never have a piece after dinner. :-) That’s a lot of carb, calories and sweet stuff in a day. One sweet serving is just perfect. Especially if it is divided between two people.

I’ve been experimenting with mug recipes for that sweet craving. This is one of our favorites. The yogurt replaces egg. I used low carb yogurt because that’s what I usually have on hand, but Greek yogurt or any other plain or vanilla yogurt would work. If you keep your butter on the counter, you are good to go. If you refrigerate butter, you’ll need to soften it for 5-10 seconds in the microwave so it will mix evenly in the dough. Be careful not to overcook the coffee cake as it will quickly become dry.  Eat while warm for best results. I won’t tell you that this is better than your favorite baked coffee cake recipe – but it will tide you over a sweet craving very nicely and it’s pretty darn good on its own merits.

Coffee Cake in a mug with cinnamon oatmeal struesel topping
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 Tablespoon butter, softened
  • 4 teaspoons sugar
  • 2 tablespoons vanilla yogurt
  • ¼ cup flour
  • ⅛ teaspoon baking powder
  • Pinch of salt
Struesel Topping
  • 1 tablespoon butter, softened
  • 2 tablespoons quick oatmeal
  • 1 scant tablespoon brown sugar
  • ¼ teaspoon cinnamon
Instructions
  1. Place 1 tablespoon of room temperature butter in mug. If cold, place in microwave for about 10 seconds. Do not melt.
  2. Add sugar and mix well.
  3. Add yogurt and dry ingredients, stirring until just combined.
  4. Mixture should be thick. Smooth across the bottom of the mug.
  5. In small bowl, combine streusel topping ingredients using a fork until well mixed. Sprinkle on top of coffee cake in mug.
  6. Cook at full power in microwave for 1 minute. Top should be shiny, look slightly underdone and firm to touch. If additional cooking time is needed, do only 10 seconds at a time to avoid overcooking.
  7. Eat while warm!!!!


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Cream Cheese Frosting – lower sugar version

Cream Cheese Frosting (lower sugar version) -- A Pinch of Joy
Cream Cheese Frosting (lower sugar version) -- A Pinch of Joy

Cream Cheese Frosting (Lower sugar version) is a light, soft frosting. It spreads well, but is not suitable for decorating. It will hold things like chopped nuts or other embellishments — food or paper – but won’t hold shape. It’s not strong on flavor, has a very smooth texture, not sweet – it’s the perfect foil for a great cake! It enhances but doesn’t outshine unique flavors and textures, like Pumpkin Bars, Pineapple Spiced Carrot Cake or Hummingbird Cake. What other recipe gets top billing for being the perfect second banana to the star??

Make one batch to frost a 9×13 pan of cake or cakelike bars. To frost layer cakes, you will need to double the batch.   A touch of salt can enhance the flavor. You can also add up to a cup more powdered sugar, if you need (which will, of course, up the carb and calorie count).   If the day is very humid, or you will be transporting the cake, might be a nice option to know.

Cream Cheese Frosting - lower sugar version
 
Author:
Ingredients
  • 1 8 ounce package cream cheese, softened
  • ¼ cup butter, room temperature
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
Instructions
  1. Beat cream cheese and butter at low speed until light and fluffy.
  2. Add vanilla and mix well.
  3. Add powdered sugar, 1 cup at a time. Beat until well incorporated.
  4. Spread over cake, slice and serve


I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!



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